Wild Leap Brew Co. Chief Brewing Officer Chris Elliott Talks Lone Buffalo: Cinnamon Maple Vanilla Barrel Aged Stout

We spoke with Wild Leap Brew Co. Chief Brewing Officer Chris Elliott about Lone Buffalo: Cinnamon Maple Vanilla Barrel Aged Stout.

Who was responsible for this beer’s recipe?
I created this recipe. I wanted to develop a stout that was rich with residual sweetness in order to hold up for long periods of time aging in various barrels. I also wanted a recipe that would let the barrels do all the work, with no added vanilla, chocolate, coconut or any other adjuncts or spices. I wanted to fill many different barrels with the same beer to compare the complexities that develop over time. This included Coconut Rum barrels, Cherry Brandy barrels, seven different whiskey brands’ barrels, and my favorite: Cinnamon Maple Vanilla Whiskey barrels. 

What sets this beer apart from other examples within the style?
I feel that most of the barrel-aged stouts being brewed today are all dependent on 1000 different adjuncts for their flavor. While I enjoy many of these beers, I wanted this brand to be a pure representation of how wood affects beer over time. Also, these barrels were incredibly unique. I am pretty sure it would be difficult to replicate this beer in the future. 

What makes this beer truly World Class?
This beer picked up each of the flavors from the barrel: whiskey, maple, vanilla and cinnamon. These flavors all perfectly balance with the thick base stout and the light aged beer flavors of cocoa, cherry and raisin. 

What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
I love the flavors in this beer. They all work so well together. It is such a complex and enjoyable stout. 

How popular is this beer among your faithful fans?
Overall, this is the highest-rated beer that we have ever made.

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